VALIDATION OF WATER SYSTEMS IN THE FACILITY
March 3, 2021
Daily testing of in-line product and processing water samples is highly recommended
Listeria Control Program
UTILIZING VERIFICATION TOOLS FOR PROCESS CONTROLS
March 3, 2021
Thermometers are validated using a certified reference thermometer at least quarterly. The certified thermometer is sent for calibration at least annually.
SEPARATION OF RAW AND COOKED AREAS
March 3, 2021
Areas where blanchers or thermal processers are located or where other ‘log reduction’ processes are performed are considered as raw/uncooked areas and should be fully separated from post lethality/high hygiene areas.
PREVENTIVE PROCESS CONTROL VALIDATION
March 3, 2021
If the food safety plan identifies Lm as a hazard that requires a preventive control, then the facility should address this hazard by the application of a preventive process control. One potential method may include
HOW TO VALIDATE YOUR BLANCHER
March 3, 2021
The use of thermal processing equipment as a preventive process control step should utilize verification systems. Temperatures are monitored and recorded at the beginning of production, at least hourly, or at any time an adjustment
HOW TO VALIDATE A PROCESS CONTROL
March 3, 2021
All blanchers and thermal processing equipment that are used as the preventive process control step must be validated
FINISHED PRODUCT TESTING
March 3, 2021
Periodic finished product testing (indicator microorganisms) as part of the verification program
DEVELOPING VALIDATED COOKING INSTRUCTIONS
March 3, 2021
Develop validated cooking instructions. Apply clear and easy to follow labeling language that is consistent across the industry.
Frozen Express Daily E-News Brief
Stay up-to-date on frozen food & beverage industry news!
Frozen Express
Media Inquiries
For all media inquiries, please contact:
Mary Emma Young
Vice President of Communications
meyoung@affi.com
443-904-3937
